Southern Egg Scrambled Breakfast
Start your morning right with this hearty Southern Egg Scrambled Breakfast, a rich and flavorful dish bursting with classic Southern charm. Fluffy scrambled eggs are infused with a touch of whole milk and a hint of hot sauce for subtle creaminess and spice, then perfectly complemented by the smoky crunch of crispy thick-cut bacon. Sautéed onions and red bell peppers add a layer of sweetness and texture, while sharp cheddar cheese melts into the mix, creating a gooey, savory finish. Topped with a sprinkle of fresh green onions and an optional parsley garnish, this breakfast is the perfect balance of comfort and indulgence. Ready in just 25 minutes, this dish pairs beautifully with warm biscuits, buttery toast, or golden crispy hash browns for a complete Southern-style breakfast experience.
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Recipe Information
Ingredients
- 6 large eggs
- 1 tablespoon whole milk
- 2 tablespoons unsalted butter
- 4 slices thick-cut bacon
- 1 small, diced yellow onion
- 1 small, diced red bell pepper
- 2 stalks, finely chopped green onions
- 1 cup, shredded sharp cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon hot sauce
- 1 tablespoon, freshly chopped (optional for garnish) parsley
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk, salt, black pepper, and hot sauce. Whisk until the mixture is well combined and slightly frothy. Set aside.
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and drain on a paper towel-lined plate. Once cooled, crumble the bacon into small pieces. Leave about 1 tablespoon of bacon grease in the skillet.
Add the diced onion and red bell pepper to the skillet with the bacon grease. Sauté over medium heat for 4-5 minutes, or until the vegetables are soft and slightly caramelized.
Reduce the heat to low and add the unsalted butter to the skillet. Once the butter is melted, pour in the whisked eggs.
Let the eggs cook undisturbed for about 30 seconds, then gently stir with a spatula to form soft curds. Continue stirring occasionally, ensuring the eggs cook evenly.
When the eggs are just about set but still slightly runny, sprinkle in the crumbled bacon, shredded cheddar cheese, and chopped green onions.
Gently fold the mixture to distribute the ingredients evenly and cook for another 1-2 minutes until the eggs are fully set and the cheese is melted.
Remove from heat and garnish with freshly chopped parsley, if desired. Serve immediately with toast, biscuits, or hash browns for a complete Southern breakfast.
Nutrition Facts
Calories |
1406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.9 g | 147% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1344 mg | 448% | |
| Sodium | 3266 mg | 142% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 8.0 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1050 mg | 81% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
